I really love kimchi and I love making Napa cabbage kimchi at home as well as red radish kimchi and white kimchi. One of my favorite things to do with kimchi is to make vegetarian meals out of it on the days that I don't feel like eating meat or when I'm just cooking for myself. There's so many different combinations and uses for kimchi like; kimchi fried rice, kimchi ramen soup, kimchi and tofu soup, kimchi and pork bulgogi, kimchi udon noodle stir fry, kimchi udon noodle soup, kimchi stir fry with angel hair pasta, and this recipe. You can think of this recipe as a somewhat lazy version of kimchi fried rice but still a dish that will satisfy your kimchi cravings and is easy enough to make in under 15 minutes.
Ingredients:
-1 cup Napa cabbage kimchi (see my recipe)
-1 cup chopped baby bella mushrooms or white mushrooms
-2-3 eggs
-1 cup quinoa, 1 bag boil in the bag quinoa, or a quinoa/brown rice mix
-4 tbs. margarine or butter
-2 tbs. sesame oil
-2 tsp. sugar
-1 tbs. soy sauce
-1/4 cup chopped green onions
Steps:
Cook quinoa according to package directions and set aside. Heat the sesame oil and margarine/or butter in a pan on med-high heat. Add kimchi, mushrooms, onions, and all seasonings. Cook for about 6 minutes until the kimchi is slightly transparent.
In a separate pan, fry the eggs and chop into small pieces. Mix the eggs with the quinoa and serve with the kimchi mixture. Enjoy!
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